Jalapeno Chicken Sausage Chili

In a large Dutch oven over medium high heat add oil, onions, peppers and garlic. Let the mixture bloom for 2 minutes. Add in tomatoes. Bring to a simmer then add all of the spices (pepper, garlic powder, chili powder, paprika, and cayenne pepper). Stir well and add in chicken stock. Bring to a simmer. Then turn heat to low, cover, and cook for 1 hour, stirring occasionally.

After an hour, add in the chicken sausages. Check liquid and add a little more chicken stock if needed. Also taste and adjust seasonings if needed. Let this mixture simmer another 10 minutes.

Add the kidney and pinto beans and pickled jalapenos. Heat through.

Spoon into bowls and top with cheddar cheese, purple onions, green onions, and avocado.

Enjoy with a big piece of corn bread. For extra festive fun, cut corn bread into fun shapes (like stars!) with large cookie cutters.